Yangming Banquet is an organic combination of Xiuwen traditional dishes and Yangming culture. It is a special banquet with local food culture characteristics. It is divided into traditional Yangming Banquet and modern Yangming Banquet, which is developed and managed by Xiuwen Yangming Banquet Research Association.
The first course: You Zhu Jin Jie Mr. Yang Ming loves bamboo, but his poem "But he is ashamed of the quiet bamboo joints and likes to see plum blossom bones spring" uses bamboo as a metaphor for people's integrity. During his exile in Longchang, he devoted himself to enlightenment and was not afraid of power. This dish is made by pinching the roots of fresh broken ears of Xiuwen folk into inches, washing them, and adding seasonings such as pepper, ginger and onion to make them cold. It is named "Youzhu Jinjie" to express Mr. Yang Ming's sentiment.
The second course: When Mr. Yangming, a Hong Yun Jiaoke, was in Longchang, he liked to eat pickles pickled by villagers, especially red peppers. After this dish was included in Yangming Banquet, it was named "Hongyun Jiaoke" because of its bright red color and Mr. Yangming's poem "A distant guest is always pitying the local customs, but only seeing the clouds in the empty mountains", and taking "Jiao" as the homonym of "Pepper".
The third course: Mr. Yu Zhan Chunguang Yangming loves the natural scenery of Guizhou, and there are many chants in his poems, such as "Guizhu Road enters from the summit, Yelang people come from the Japanese side". Mr. Wang also loves hiking. When he lived in Longchang, he wrote poems describing the beauty of spring, such as Spring Trip, Liuguang Xiaofa and Village South. This dish is named after Mr. Yang Ming's poem "A jade lamp spreads to cypress leaves in the spring". Through the changes of the shape and color and taste of traditional jade powder corn-bread, Mr. Yang Ming's love for nature is expressed.
The fourth course: When Mr. Yangming, a bird of prey, lived in the Dragon Farm, he was filled with grief and indignation. He once wrote a poem "Nan Ying", which was known as "bird of prey" and "spirit bird". This dish has undergone changes in the shape of radish and other vegetables, so as to show Mr. Yang Ming's lofty mind of "Ye Fu will soon be a dragon farm".
The fifth dish: In the folk story of catfish writing in Liuguang River, Mr. Yangming sent Liuguang River catfish to the governor of Guizhou, Wang Zhi and other officials began to care about the sufferings of the people, so Liuguang River catfish was famous for hundreds of years. Liuguang River catfish is a rare delicacy with tender meat and delicious taste, and it is a traditional famous dish in Xiuwen.
The sixth course: When Mr. Yangming lived in Longchang in the wilderness, a mountain fire broke out in Mugeqing, which brought great difficulties to the lives of local people. Mr. Yang was so worried that he went to visit there. On the Lantern Festival, the local people picked up a rabbit that was burned by wildfire and cooked for Mr. Wang. Mr. Wang was not satisfied with his food. When he came back, he wrote poems such as "Mountain Fire at the Wooden Pavilion in Yuanxi" and "Mountain Road", in which there was a poem "There are wild burns everywhere", which showed his concern for the people. Yangming banquet is based on this, so the traditional dish "braised rabbit" is included in the menu and named "wild burning in the wilderness".
The seventh course: Braised Chicken and Tofu, which is a traditional dish of Xiuwen. Mr. Yangming once preached the skill of ordering tofu in Jiangnan to the people in Longchang, which shows that Mr. Yang likes tofu. Later, the technique of chopping the chicken's cloud bones into minced meat mixed with soybean milk and cooking them into dishes was taught to Liuguang Yi people. Tofu has a unique flavor and has become a famous dish for local guests.
Eighth course: Traditional dishes created by several restaurants in zhazuo town, all businessmen and tourists should stop to taste them. This dish is made from the thigh of local high-quality pigs, washed and dried, fried and stewed in an oil pan, and made into hot pot with chives, garlic and star anise, which is a great tonic in winter.
The ninth course: Mr. Yangming, a fern in Xishan, often feeds on wild ferns, and once wrote the poem "Picking Ferns in Xishan". Xishan, namely Ximenpo, Xiuwen County. This dish is a common home-cooked dish for the people who are writing essays.
The tenth dish: fried wild mushrooms. Mr. Yangming often goes up the mountain with the villagers to pick wild mushrooms. Wild mushrooms are fragrant and delicious after cooking, and they are also popular dishes among the people.
The eleventh dish: stewed goose soup. When Mr. Yangming lived in Longchang, he lived in Yiwo and Yangming Cave. Because the cave was damp, nearby villagers often sent goose soup to help him drive away the cold and strengthen his body, so he included this dish in Yangming Banquet menu.
The twelfth course: Chinese sauerkraut potato soup or melon tip bean soup. This dish is refreshing and not greasy, and the soup is delicious. It is a folk snack in Xiuwen. The twelve dishes of Yangming Banquet are the main course of Yangming Banquet, and there are other staple foods, such as rice or corn-stuffed rice, with snacks during the dinner (mainly potherb jiaozi, Wanyiwotou and Longchang steamed stuffed bun); The wine to drink during the dinner is Yangming banquet wine or bowling wine. After a hearty meal, drink Liutun Gaofeng Moss Tea or try Liuguang River Kiwi.